Red Velvet Pancakes with Philadelphia Light
Red velvet mini pancakes layered with a Philadelphia Light cream. From https://myphiladelphia.bg/zakuski-brunch/red-velvet-pancakes/
Ingredients
| 2 cup | 480 ml | cake flour |
| 4 | eggs | |
| 2 cup | 480 ml | milk |
| 1 cup | 240 ml | sparkling water |
| 1 tbsp | 15 ml | brown sugar |
| 1 tsp | 5 ml | almond extract |
| 4 tbsp | 60 ml | olive oil |
| to taste | red food coloring - gel or powder | |
| 1 tsp | 5 ml | cocoa (heaping) |
| 600 g | Philadelphia Light | |
| 100 g | soft butter or ghee | |
| 350 g | powdered brown sugar | |
| 1 tbsp | 15 ml | lemon juice |
| to taste | fruit and pecan nuts for decoration |
Instructions
Ingredients for the pancakes: 2 cups cake flour, 4 eggs, 2 cups milk, 1 cup sparkling water, 1 Tbsp brown sugar, 1 tsp almond extract, 4 Tbsp olive oil, red food coloring (gel or powder), 1 tsp cocoa (heaping). For the cream: 600 g Philadelphia Light, 100 g soft butter or ghee, 350 g powdered brown sugar, 1 Tbsp lemon juice, fruit and pecan nuts for decoration.
- In a large bowl, combine all the ingredients for the pancakes. Mix well with a mixer and set the batter aside for 30 minutes.
- Heat a small pan or a mini-pancake pan. Fry the pancakes and let them cool completely before covering them with cream.
- In a bowl, mix until smooth half of the Philadelphia Light (at room temperature) and the butter. Add the powdered sugar, the remaining Philadelphia Light, and the lemon juice.
- Stack the pancakes one on top of another with a thin layer of cream between them. Before serving, pour a thick layer of Philadelphia cream over the portion and decorate with fruit and pecan nuts.
From https://myphiladelphia.bg/zakuski-brunch/red-velvet-pancakes/